Chicken Quesadillas With Roasted Corn Salsa

Yield: 4 servings (serving size: 1 quesadilla)
Recipe from Health

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 351
  • Fat: 11g
  • Saturated fat: 2g
  • Monounsaturated fat: 6g
  • Polyunsaturated fat: 2g
  • Protein: 25g
  • Carbohydrate: 40g
  • Fiber: 4g
  • Cholesterol: 3mg
  • Iron: 3mg
  • Sodium: 645mg
  • Calcium: 50mg

Ingredients

  • Salsa:
  • 1 cup frozen whole-kernel corn
  • 3/4 cup chunky bottled salsa
  • 2 tablespoons minced fresh cilantro
  • 2 tablespoons fresh lime juice
  • Chicken:
  • 1 pound skinless, boneless chicken breasts, diced into 1/2-inch pieces
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 teaspoons olive oil, divided
  • 2 garlic cloves, minced
  • 4 (8-inch) flour tortillas
  • 1/2 cup grated queso fresco or Monterey Jack cheese

Preparation

  1. 1. Heat a 12-inch nonstick skillet over medium-high heat. Add corn; cook 5 minutes, stirring until lightly charred. Remove from heat; wipe skillet clean.
  2. 2. Combine corn, salsa, cilantro, and 2 tablespoons lime juice in bowl.
  3. 3. Place chicken in medium bowl. Add 1 tablespoon lime juice, chili powder, cumin, salt, and pepper; stir well and set aside.
  4. 4. Heat 2 teaspoons oil in skillet over medium heat. Add chicken; cook 5 minutes or until it is heated through, stirring occasionally. Add garlic during last 30 seconds of cooking. Transfer chicken to a plate; wipe skillet clean.
  5. 5. Wrap tortillas in a paper towel; microwave on HIGH about 15 seconds or until warm. Sprinkle 2 tablespoons cheese over half of each tortilla; top each with chicken and 2 tablespoons salsa. Fold tortillas in half; brush tops with remaining oil; sprinkle with salt, if desired.
  6. 6. Heat skillet over medium-low heat. Add 2 quesadillas, oiled sides down, pressing to flatten. Cook 1 minute or until lightly browned. Flip; cook 45 seconds and transfer to a cutting board. Repeat procedure with remaining quesadillas.
  7. 7. Cut quesadillas into wedges; serve hot with remaining salsa.
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